Sentence examples for transformation range from inspiring English sources

(Not shown in Figure 1 is the glass transition temperature, or Tg; this would be located at the lower end of the transformation range).

The influence of the initial temperature treatment of the nitinol was shown to be pronounced within the transformation range.

The transition takes place over a range of temperatures called the glass transformation range; in Figure 1 it is shown by the smooth departure of line abcg from line abcf, which is known as the equilibrium liquid line.

Analysis of the entire set of possible transformations in β Ni Ti systems allows one to conclude that isothermal transformations possess a much broader hysteresis and transformation range compared with athermal ones.

The annealing point and the strain point lie in the glass transformation range shown in Figure 1; often, the glass transition temperature (Tg) and the annealing point are used synonymously, and the strain point marks the low-temperature end of the range.

These include a small slope of magnetic field vs. martensitic transformation temperature phase diagram, a narrow transformation range, low transformation thermal hysteresis and a large change in magnetization on martensitic transformation, which results in low levels of applied magnetic fields desired for repeated MCE on field cycling.

Among imatinib-resistant patients, 4 patients transformed to AP with a time to transformation ranging from 415 to 630 days after bosutinib initiation and 6 patients transformed to BP with a time to transformation ranging from 42 to 476 days after bosutinib initiation.

The specific interplay between the two influencing factors creates distinguishable modes of sectoral transformation, ranging from anticipative and smooth adjustments to reactive and crisis-ridden patterns of change.

The formal potential, E0′, of the electrode-tethered hemin approached −340 mV vs. Ag/AgCl, while the heterogeneous electron transfer (ET) rate constant, ks, for its redox transformation ranged between 245 and 340 s−1, depending on the SAM composition.

Following the scoring procedure recommended by the EORTC, scores were converted into linear transformation ranging from 0 100.

These transformations range from small, firm and acidic with little sugar, desirable flavors or aroma, to becoming larger, softened, sweet, highly flavored, less acidic and highly colored fruit.